Bündner gerstensuppe: Pearl barley soup recipe
- Cuisine: Italian
- Serves 4-6
1 onion, finely chopped
1 leek, washed well and finely chopped
2–3 medium carrots, finely diced
1–2 stalks celery, finely diced
½ small celeriac, peeled and finely diced
1 fresh bay leaf
150 g (5 oz) smoked speck or bacon, diced
2 litres (3 pints 8 fl oz) good-quality chicken or vegetable stock
100 g (3½ oz) pearl barley
2 medium potatoes, peeled and diced
20 g (¾ oz) unsalted butter
2 tablespoons virgin olive oil
Sea salt and freshly ground black pepper
200 ml (7 fl oz) cream
This very hearty soup is served at the Berghaus Heimeli and makes a wonderful lunch.
Heat the butter and oil in a saucepan. Add the onion and leek and cook gently for about 10 minutes. Now add the carrots, celery, celeriac, bay leaf and speck or bacon and turn the heat to medium. Cook for 10 more minutes, stirring from time to time. Add the stock, barley and potatoes and simmer gently for about 1 hour. Taste for salt and pepper. Remove from the heat, add the cream and serve.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Bündner gerstensuppe: Pearl barley soup recipe then browse more Italian recipes, Swiss recipes, soup recipes, cooks and their books recipes, manuela darling-gansser recipes and our most popular hainanese chicken rice recipe.
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